Almond skins are the primary by-product of the industrial blanching process,representing about 7% of the mass of the nut and,if not processed further,they become waste.A prebiotic is "a nondigestible food ingredient which beneficially affects the host by selectively stimulating the growth of one or a limited number of species of bacteria in the colon thereby improving host health".Here we describe the potential prebiotic properties of almond skins and their in vitro antioxidant activity.